重庆市30~79岁成年人饮茶特征与高尿酸血症(HUA)患病风险的关联

The Association between the Characteristics of Tea Consumption and the Risk of Hyperuricemia (HUA) among Adults Aged 30~79 in Chongqing

摘要: 目的：探讨重庆市30~79岁汉族居民饮茶特征与高尿酸血症(HUA)风险的关联。方法：基于中国多民族队列(CMEC)重庆2018~2019年基线数据，对21,167名汉族居民进行横断面研究。通过问卷、体检和实验室检测收集信息。使用χ²检验、SUA水平分布差异分析和二元Logistic回归(调整混杂因素，按性别分层)分析饮茶与HUA的关联。结果：HUA总患病率为10.64%，男性显著高于女性(20.17% vs 2.37%, χ² = 1752.756, P < 0.001)。血清尿酸(SUA)水平分析显示，饮茶频率、年限、日均量、浓度、热度的增加均与SUA水平的升高相关；常饮绿茶、花茶(轻发酵茶)者SUA水平高于常饮红茶、黑茶等(深发酵茶)者。多因素Logistic回归显示：高频饮茶(3~5 d/week：OR = 1.36，95% CI：1.14，1.26；每天/几乎每天：OR = 1.40，95% CI：1.23，1.59)与较高的HUA患病概率相关。性别分层后，该关联仅存在于男性(3~5 d/week：OR = 1.38，95% CI：1.15，1.65；每天/几乎每天：OR = 1.40，95% CI：1.27，1.66)。女性中，习惯饮用黑茶(OR = 5.33, 95% CI: 1.17, 24.23)与HUA患病概率呈现正相关，而饮茶年限 > 19年(OR = 0.23, 95% CI: 0.08, 0.67)及常饮热茶(OR = 0.11, 95% CI: 0.03, 0.51)或温/凉茶(OR = 0.24, 95% CI: 0.06, 0.92)则与较低的HUA患病概率相关。结论：在重庆市30~79岁汉族居民中，高频次、长年限、高单次用量以及偏好浓茶与烫茶等特定饮茶行为，与较高的血清尿酸(SUA)水平及高尿酸血症(HUA)患病概率存在关联，且表现出明显的性别差异。受横断面研究设计的限制，本研究尚不能确立饮茶特征与HUA之间的因果联系。未来应依托大规模前瞻性队列，进一步验证饮茶行为与HUA的因果路径，并优化暴露评估方法，如引入饮食日记和生物标志物等客观指标。同时，建议纳入茶汤添加物、冲泡方式等变量，深入探索不同性别背景下饮茶习惯与整体膳食模式的交互作用，为HUA精准防控提供科学依据。

Abstract: Objective: To explore the association between tea drinking characteristics and the risk of hyperuricemia (HUA) among Han residents aged 30~79 in Chongqing. Methods: Based on the baseline data of the China Multi-Ethnic Cohort (CMEC) in Chongqing from 2018 to 2019, a cross-sectional study was conducted among 21,167 Han residents. Information was collected through questionnaires, physical examinations and laboratory tests. The association between tea consumption and HUA was analyzed using the χ² test, analysis of differences in the distribution of SUA levels, and binary Logistic regression (adjusting for confounding factors and stratified by gender). Results: The total prevalence of HUA was 10.64%, and it was significantly higher in males than in females (20.17% vs 2.37%, χ² = 1,752.756, P < 0.001). Analysis of serum uric acid (SUA) levels showed that the increases in tea drinking frequency, duration, daily average amount, concentration and heat were all associated with the increase in SUA levels. People who often drink green tea and scented tea (lightly fermented tea) have higher SUA levels than those who often drink black tea, dark tea, etc. (deeply fermented tea). Multivariable Logistic regression revealed that frequent tea consumption (3~5 days/week: OR = 1.36, 95% CI: 1.14, 1.26; daily/almost daily: OR = 1.40, 95% CI: 1.23, 1.59) was associated with a higher probability of hyperuricemia (HUA). After stratifying by sex, this association was observed only in males (3~5 days/week: OR = 1.38, 95% CI: 1.15, 1.65; daily/almost daily: OR = 1.40, 95% CI: 1.27, 1.66). Among females, habitual consumption of dark tea (OR = 5.33, 95% CI: 1.17, 24.23) was positively associated with the probability of HUA, whereas a tea-drinking duration of more than 19 years (OR = 0.23, 95% CI: 0.08, 0.67) and regular consumption of hot tea (OR = 0.11, 95% CI: 0.03, 0.51) or warm/cool tea (OR = 0.24, 95% CI: 0.06, 0.92) were associated with a lower probability of HUA. Conclusion: Among Han Chinese residents aged 30~79 in Chongqing, specific tea consumption behaviors—including high frequency, long duration, high single-serving amount, and a preference for strong or hot tea—were associated with higher serum uric acid (SUA) levels and an increased probability of hyperuricemia (HUA), with significant sex differences observed. This cross-sectional study cannot establish causality. Future prospective studies should improve exposure assessment using dietary records or biomarkers, and consider tea additives, brewing methods, and sex-specific interactions with dietary patterns to support targeted HUA prevention.